In a medium bowl, whisk together
3 Tbsp. extra-virgin olive oil,
3 Tbsp. fresh lemon juice,
1 tsp. light honey
½ tsp. ground cumin.
Season with salt.
Add 1 lb. carrots, grated on the large holes of a box grater
Toss to coat, adjusting the dressing to taste.
Stir in ½ cup coarsely chopped flat-leaf parsley or cilantro
set aside to marinate for at
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